CAJUN Seafood CHOWDER
Bring 8 cups of water to a boil, add a tablespoon of butter to boiling water, whisk in contents of this bag and stir for 10 minutes, pan fry your choice of seafood in garlic butter and/or choice sausage & add to soup.
For an 8-cup batch of chowder, a good rule is to aim for a balanced ratio where seafood is present in every spoonful but doesn’t overwhelm the broth.
General guideline:
* 1.5 to 2 pounds (680–900 g) of total seafood
That usually breaks down like:
* Firm fish (cod, haddock, salmon): ~1 lb
* Shellfish (shrimp, scallops, clams, etc.): ~0.5–1 lb
If you want different styles:
* Light chowder (broth-forward): ~1–1.25 lb seafood
* Hearty chowder (chunky, loaded): ~2–2.5 lb seafood
Tip:
Add seafood toward the end of cooking so it stays tender:
* Fish: ~5–8 minutes
* Shrimp/scallops: ~3–5 minutes
* Clams/mussels: until they just open
Add 2 cups milk / heavy cream and let stand for 5 minutes.
Ladle into your bowls and enjoy with garnish with a crusty bread / baguette and fresh cilantro!
Ingredients:
poha flakes, corn meal, minced onions, hash browns, dehydrated corn, soup stock: (sugars (dextrose, corn syrup solids, sugar),salt, chicken fat (rosemary extract) corn flour, hydrolyzed soy protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate citric acid, parsley; cream base: glucose syrup, palm kernel oil, modified milk ingredients, dipotassium phosphate, monoglycerides, datem, silicon dioxide, artificial flavours, annatto & 1 chili
CONTAINS: SOY, MILK, CORN